PREP ~ 10-15 minutes; COOK ~ 35-45 minutes
3/4 cup onion, diced
3/4 cup carrot (about 1 medium carrot), peeled and diced
3/4 cup celery (about 3 medium stalks), diced
1 garlic clove, minced
1 jalapeno, seeds removed, diced
Fresh ginger - about 3 1/2 inch pieces, peeled
1 tablespoon extra virgin olive oil
2 green apples, peeled and diced
2 teaspoons ground cumin
2 teaspoons curry powder
1/2 cup apple cider vinegar
1 1/2 cups dried red lentils
4 cups vegetable stock (or chicken stock)
1 cup water
1 cup fresh cilantro
1 14 oz can coconut milk, unsweetened (Optional)
Garnish Options: Avocado, Apple, Yogurt, Cinnamon, Crusty Bread
- For the lentils, pour them into a large bowl. Sort through and pick out any little pieces of debris.
- For the ginger, choose a large piece at the market. Peel off the skin using a normal vegetable peeler, then cut 3 cubes or knobs, about 1/2 inch each. Keeping them big makes them easier to find before pureeing the soup.
Warm one tablespoon of olive oil in a soup pot over medium-high heat. Add the diced onions, carrots, celery, garlic, jalapeno and ginger. Season with salt and pepper, then continue to cook until softened, about 5-8 minutes. Stir often.
Once veggies are softened, add the diced apples, ground cumin and curry powder. Stir to coat, then pour in the apple cider vinegar. Scrape any bits off the bottom of the pot, then add the lentils, chicken stock and water. Increase heat and bring to a boil, then lower heat and simmer gently for 20-30 minutes, until lentils are tender.
Once lentils are tender, use a large spoon to remove the three pieces of ginger. Then, use an immersion blender to puree the soup. If you don't have an immersion blender, you can transfer the soup into a blender or food processor. You'll likely have to work in batches, and be sure to use caution when blending hot liquids. Leave the soup as chunky or blend it as smooth as you like. Just before reaching your desired texture, add about 1 cup of cilantro leaves and continue pureeing to chop the cilantro. The soup is already delicious at this point so you could stop here. However, I really love taking it one step further with creamy coconut milk.
Coconut milk separates in the can, so I suggest pouring it into a separate container and whisking it until it all comes together. (It's honestly the only way I don't make a huge mess!) Then, pour into the soup and stir over low heat until everything is well combined. Season with salt and pepper to taste.
Ladle soup into bowls and serve warm. Top with sliced avocado, more diced apple, a dollop of Greek yogurt, a sprinkle of cinnamon, or a crusty loaf of bread on the side. Enjoy!
A printable recipe provided here: